I want to brew the old monster barley wine from brewing classic styles and it calls for .25 lb of pale chocolate malt. My LHBS doesnt carry pale chocolate malt but they carry a product called CARAFA 2, 200L WEYERMANN. The description is as follows from their website.
CARAFA 2, 200L WEYERMANN. The darkest German coloring grain. Adds the dark, dry flavor of Schwartzbier. A little to darken festbiers. De-husked, non-bittering.
Could I just substitute this for pale chocolate malt?

__________________Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

What is the difference between it and regular chocolate malt (other than the Lovibond rating)? I just got a pound to try out and was gonna use it (exclusively as far as dark roasted grains) in an Northern English Brown.

__________________Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

ok, I will just order the pale chocolate malt and throw in the 1/4 lb with my other specialty grains in the mill at the LHBS. Hopefully they wont mind

I've heard jamilz say a similar thing remilard did, that there is no substitute. Maybe if you mention that there is no substitute they'll start to carry it.

__________________Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

What is the difference between it and regular chocolate malt (other than the Lovibond rating)? I just got a pound to try out and was gonna use it (exclusively as far as dark roasted grains) in an Northern English Brown.

It is less roasted/harsh and more chocolaty.

If you do something like a Northern Brown with like half a pound of it per 5 gallons, you basically can't make that beer without it. You could use half as much regular chocolate but it will be less chocolaty and more roasty (though at 4 oz per 5 gallons, not very roasty).

I also use it a lot in beers where I will use regular chocolate anyway, because I can push the total amount of chocolate malt and character higher without risking an objectionably flavor by using even parts of both.